Crab Stuffed Mushrooms

24 large white mushrooms
1/4 cup chopped shallots or onion
1/2 cup ricotta cheese
1/4 cup Parmesan
1 can crab meat or 1/4 cup fresh crab
1/2 tsp each thyme, marjoram and rosemary

Wash mushrooms and carefully remove stems. Lay out caps on nonstick jelly-roll pan and pop in oven for 5-10 minutes to dry out and cook slightly. Set caps aside.

Mix the remaining ingredients.

Mound the mixture onto the mushroom caps, pressing it into the caps. Lower oven heat to 300-350 degrees and bake for 10-15 minutes until hot and mushroom caps are cooked.


Appetizers